Coffee Cake Muffins
Coffee cake muffins combine the rich flavors of coffee cake with the portability of muffins. Featuring a cinnamon-sugar pecan topping and moist, tender crumb, they are perfect for breakfast, brunch, or a sweet snack. These muffins appeal to coffee lovers and fans of sweet, nutty baked treats.
Ingredients
Instructions
- Sift the flour, sugar, baking soda, and salt into a bowl.
- Cut in the shortening until the mixture is crumbly.
- Stir in the beaten egg and milk until just combined.
- In a separate bowl, combine the brown sugar, chopped pecans, flour, cinnamon, and butter; mix well.
- Fill greased muffin cups two-thirds full with alternating layers of batter and pecan mixture.
- Bake in a 375°F oven for 20 minutes.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of shortening. If you're out of pecans, walnuts or almonds make great substitutes. To enhance the cinnamon taste, add a pinch of nutmeg. Be careful not to overmix the batter; stirring just until combined will ensure light and fluffy muffins. For a fun twist, you could even add chocolate chips or dried fruit.
Serving Suggestions
These coffee cake muffins are perfect for breakfast or as a snack with a cup of coffee or tea. They pair beautifully with our Lime Jello Fluff for a refreshing dessert option. For a more indulgent pairing, serve them with a drizzle of Chocolate Fudge Sauce. They are also great alongside fresh fruit or yogurt for a balanced meal.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped in plastic wrap and placed in a freezer bag for up to 3 months. To reheat, simply microwave for 15-20 seconds or warm in an oven preheated to 350°F for about 5-7 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Coffee Cake Muffins contains roughly 347 calories, with 5g protein, 50g carbohydrates, and 15g fat. It is a good source of iron (11% of the Daily Value), protein (10% of the Daily Value), and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 511mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these muffins ahead of time?
Yes! You can prepare the batter the night before and store it in the refrigerator. Just give it a gentle stir before filling the muffin cups. Alternatively, you can bake the muffins ahead and store them; they'll taste just as delicious when reheated.
What can I substitute for the egg?
If you're looking for an egg substitute, consider using 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water). These options will keep the muffins moist and delicious while accommodating dietary restrictions.
Can I use whole wheat flour instead of all-purpose flour?
Absolutely! Whole wheat flour can be used for a healthier version, but the texture may be denser. You can also try a 50/50 blend of all-purpose and whole wheat flour for a balance of nutrition and fluffiness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).